Eggplant / Brinjal is one of my favorite vegetable. I use it in many recipes. I have already shared the recipe of Bharli Vangi / Stuffed eggplant and Hyderabadi baghara baingan which are a big hit with family and friends. Today, I will be sharing yet another recipe using Eggplant but this is a rice recipe...VANGI BHAAT :) Vangi bhaat is a popular rice dish that belongs to the state of Karnataka.
Usually, a special spice mix is prepared for this rice dish (which I plan on sharing on a later date). Today, I will share with you a quick version where in I will be using a combination of Rasam powder and garam masala. This recipe is a no onion- no garlic recipe.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Rice (cooked and cooled) : 4 cups (I used basmati rice)
- Eggplant (Small variety) : 400 grams (about 10)
- Oil : 3 tbsp
- Ground nuts/ Peanuts : 2 tbsp
- Cinnamon sticks : 1 inch
- Urad dal / Black gram : 1 tsp
- Mustard seeds / Rai : 1 tsp
- Curry leaves : 6-8
- Dry Red chilli (broken) : 2
- Turmeric powder / Haldi : 1/2 tsp
- Tamarind paste : 1 tsp (you can use amchur or dry mango powder instead)
- Jaggery powder / Sugar : 2 tsp (adjust as per taste)
- Rasam powder : 3 tbsp (MTR brand)
- Garam masala : 1 tsp heaped
- Salt as per taste
- Cilantro leaves : 2 tbsp (chopped)
- Freshly grated Coconut : 2 tbsp
- Chop the top of the eggplant and make thin slices of it and keep them in salted water until ready to use.
- Heat oil in a deep bottomed pan. When hot, add the peanuts/groundnuts until its fried. Once done, add the mustard seeds, black gram, cinnamon sticks and dry red chillies. Once the seeds start to splutter, add the curry leaves.
- Now drain the water and add the thinly sliced eggplants. Mix well.Add the turmeric powder, rasam powder and garam masala. Mix.
- Add the tamarind paste, jaggery powder/ sugar and salt . Sprinkle some water . Close the lid and let it cook on low heat.
- Once the eggplants have cooked and all the moisture has evaporated,add the rice and mix gently.
- Add the chopped cilantro and shredded coconut.
- Serve Vangi Bhaat with raita of your choice. I served it with Bhindi raita .
- I usually use my home made rasam powder but on this occasion i was out of it and hence used MTR brand rasam powder.
- It is important to use cooled rice. If you use hot rice, then it gets mushy while mixing.
- I have used tamarind pulp in the recipe but instead you could use dry mango powder or amchur as a substitute.